Ingredients. - Eight or ten apples, two and a half pints of milk, four tablespoonfuls of rice, two heaped tablespoonfuls of sugar, two ounces of butter, lemon rind and other flavoring, two good pinches of salt, raspberry jam, or sugar and butter.

Method. - Wash the rice, put it into a saucepan with the salt, lemon rind and milk, simmer until the greater part of the milk is absorbed and the rice becomes tender, then stir in the butter and sugar, and remove the lemon rind. Peel and core the apples, place them in a pie-dish, fill the cavities with raspberry jam or a little butter and sugar. Fill the spaces between the apples with rice, and bake in a slow oven until the apples are tender, but not broken.